Recipe by WHATS HIS FACE
"These are to-die-for ribs you will want to serve to guests, to show off your cooking ability."
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baby back pork ribs
garlic, separated into cloves
I was a little cautious because the recipe is so easy, but this was fantastic! Note: I have a gas smoker, and I really can't get the temp lower than 250. The ribs reached the fully cooked internal temperature just over 4 hours. I basted as directed, and in 30 minutes we had a winner.
This is mostly my mistake in that I didn't notice they were to be cooked on a smoker. However, I have to make the comment because someone out there like me may make the same mistake. In order for this to be as good as previously reviewed...you need a smoker! The grill, wood chips, etc. just will not do it justice. My advice, if you don't have a smoker stay away from this recipe but if you do have one, I wish I could be invited to your next bbq because I'm sure it's a lot better than mine turned out! :o)
Excellent! We finished the last 30 min. in a 350 degree oven wrapped in foil with the bbq sauce. This eliminates all that bbq sauce clean up in the smoker.
Bill, this is a great recipe and you can cook for me anytime! Your ribs were fantastic, tender, loved and devoured by all!! ASAP!!
no self respecting man would boil ribs...visit virtual weber bullett dot com
As advertised, very good flavor and very very tender. Couple of personal notes. I use a charcoal smoker that has the water pan andI use the water that I soak the Apple Wood Chunks and Apple wood chips in for the water pan. ( Soaked over night). Another Apple flavor source. I did 8 pounds of ribs. Cooking time was 5.5 hours. My Brinkman smoker does not have a temp gage. I always place 4 towels on my smoker for efficiency during smoking, and it was also 5 degrees outside today. It was 5.5 hours as expected. After smoking I basted the ribs andplaced them in the oven for 30 minutes at 350 degrees, more juicy and even more tender. Did some in and some out of the oven. Oven cooked slightly better. Jucier and the sauce cooked in. What was great was NO Smokey flavor. Using just Apple wood, the boiling in Apple Juice, charcoal with NO mesquite flavor all eliminate smokey flavor. This was a great change of pace for doing ribs on the smoker. Not overpowering either. Not salty as well. Very good recipe, and I look forward to doing again and for a group.
I had been looking for the perfect backyard recipe for Baby Back Ribs and my hat is off to Bill. These were absolutely perfect!!!!! I followed the recipe exactly, with one small exception and that was using some of the apple juice that I boiled the ribs in as a mopping sauce. I wouldn't recommend changing a thing, Bill definatley knew his business when it came to GREAT home smoked ribs. I'll be doing this again and again for family and friends and will no longer be looking for that perfect baby back rib recipe.
i was glad i only smoked 2-3 lbs.using this recipe. the're not bad, but they just were not not that great either. middle of the road. the wife says the're a 4 star so i guess that makes this a 3.5 star to be exact.
* Percent Daily Values are based on a 2,000 calorie diet.
Bill's Smoked BBQ Baby Back Ribs
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 535
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